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baked jam rolls

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a favorite British recipe that can be served for breakfast or enjoyed as a sweet snack at teatime. It's nicely crisped and browned, with a soft jam-filled center. Marmalade or lemon curd can also be used for the fillings.

yield 4 (or 8 jam rolls)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For baked jam rolls

  • 6 oz
    self-rising flour (about 1 1/4 to 1 1/2 cups)
  • 3 oz
    shredded suet (i used 4 tbsp vegetable oil)
  • water, to mix
  • 5 Tbsp
    jam or fruit preserves

How To Make baked jam rolls

  • 1
    Preheat oven to 400° or at mark 6. Grease a large ovenproof baking dish; set aside.
  • 2
    To make the pastry, mix the flour and suet (or oil) together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough.
  • 3
    Roll out the pastry to 1/4-inch thickness on a lightly floured surface to form a strip 8 to 10 inches long. Spread a good layer of jam (warmed, if necessary) over the pastry to within 1/2 to 1 inch of the edges. Moisten the edges of the pastry, roll up carefully from a long side. Pinch the top edge to form a seal. Seal the two ends well too, to prevent jam filling from spilling out during baking.
  • 4
    Place the jam roll in the baking dish and bake at 400° for about 30 minutes or until golden brown.
  • 5
    Serve hot or cold. To serve, cut in slices, and serve with custard. NOTE: Alternatively, the mixture can be rolled up in a floured pudding cloth and steamed for about 2 1/2 to 3 hours to make Jam Roly Poly.
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